ZOV’S ANAHEIM OPENS FOR LUNCH AND DINNER
ZOV Karamardian: Opened her new 130-seat restaurant, Zov’s Anaheim, at the corner of Katella and State College.
It’s a beauty! Architect/designer Charles Ramm has created a space that integrates the outdoor and interior spaces and includes a large bar as part of the centerpiece.
The restaurant is light and airy, a “city-fied” contemporary space.
There’s something magical when life’s events come full circle. That’s the case as acclaimed chef Louie Jocson (most recently partner/executive of Red Table in Huntington Beach), returns to Zov’s as director of culinary operations after a 25 year separation. He started his career in the restaurant business at 15 washing dishes and helping in the kitchen of Zov’s before enrolling in culinary school and working his way up the ranks at many of OC’s top restaurants in the ensuing years.
Irresistible Sumac Roasted Seabass with Caper Citrus Butter Sauce: The tart sumac brings out the sweet-edge of the fish. It represents the highly successful collaboration of two gifted palates – Zov and Louie.
The menu is a blend of Zov’s Tustin Bistro, her Cafes, plus plenty of new menu items, too.
Gorgonzola Nueske Burger: caramelized onion, arugula, sauteed mushrooms, Nueske bacon, Pinot Noir reduction sauce. Mmmm.
Deconstructed Banana Cream Pie: Incredible. Treasures in every bite.
Signature cocktails, craft beers, wines. These Triple Pepper Deviled Eggs are a hearty nibble. Aleppo pepper, toasted urfa pepper and a red pepper sauce – not over-the-top spicy, they are just-right spicy.
Zov’s Anaheim, 1801 East Katella (at State College), Anaheim
THE NORTH LEFT, SANTA ANA: NOT THE CLOSED CROSBY
The Crosby closed early this year, but to my way of thinking, the eatery that took it’s place is far more delicious.
The North Left’s Team: Ryan Adams, the oh-so-talented chef-owner of Three Seventy Common in Laguna Beach stepped up to collaborate with Crosby chef Aron Habiger.
Both chefs are masters at New American Cuisine.
I love the whimsey of the enormous stuffed Kodiak bear that resides over the front door.
Here are some delicious dishes on the lunch menu (I am eager to return for dinner).
Tender-crisp Brussels sprouts with crunch-toasted hazelnuts, butter and garlic, plus a generous crown of shredded San Joaquin Gold, an artisan cheddar from Cowgirl Creamery.
Government Issue: A grilled cheese generously spiked with carnitas. Ole!
House-made potato chips.
What is the very very very best, most tasty part of the chicken?
The chicken oysters! They are the two small, oyster-shaped pieces of dark meat that lie on either side of the backbone.
So the chefs fry up a whole mess of those chicken oysters and serve them with a tangy dipping sauce, a blend that is somewhat like a thick BBQ vinaigrette.
Spicy Moroccan Chicken Sandwich showcases moist chicken, kale salad, fresh harissa and lemon aioli. Oh, and house-made chips.
(There’s a vegetable garden on the roof. Looking forward to fall dishes made with roasted carrots from that rooftop.)
The North Left, 400 North Broadway, Santa Ana – 714 543-3543